Moussaka

Layered casserole of fried aubergine slices, spiced lamb mince (cinnamon, allspice, sometimes nutmeg), tomato sauce, and béchamel topped with grated kefalotyri or parmesan, baked until the surface goes deep gold. The signature is the warm-spice profile of the meat layer set against the silky béchamel weight, with aubergine adding smoky-savoury depth and tomato providing acid lift.